Recipe: Fish Tacos With Creamy Radish And Cabbage Slaw
One of our favorite events every summer is The Sylvia Center’s Farm-to-Table dinner, hosted by Great Performances in the fields of Katchkie Farm in Kinderhook, N.Y. The mission of The Sylvia Center is to inspire young people and their families to eat well through hands-on learning experiences on the farm and in the kitchen. The Center does this by teaching skills that inspire students to establish independent healthy eating habits that lead to healthy and productive lives. Sounds like a good plan for all of us, which is why we’ve asked Julie Cerny, farm education director and garden manager at The Sylvia Center, to share some of the recipes they use when working with the youth programs.
This is one of our favorite recipes from our family class series, Cooking Together. It’s perfect for a fast, tasty weeknight dinner. With the tartness of the lime, combined with the brightness of the cilantro, softness of the fish and crunch of the cabbage, you’ve got a lot of flavors and texture all rolled into one easy-to-prepare dish. The creaminess will even appease those not so fond of super-thin sliced radishes. Our students love it with tomatillo salsa.
Fish Tacos with Creamy Radish and Cabbage Slaw
3 tablespoons lime juice, divided in half
1 tablespoon olive oil
1 teaspoon cumin
1½ lbs. tilapia fillets
½ bunch radishes, thinly sliced
3 cups green cabbage, thinly sliced
3 scallions, thinly sliced
3 tablespoons cilantro, roughly chopped
1/3 cup sour cream
½ teaspoon cayenne
12 corn tortillas
1. Preheat oven broiler. In a small mixing bowl, combine one tablespoon lime juice, olive oil, cumin, salt and pepper.
2. Place fish in baking dish and pour mixture over fish. Allow to marinate in refrigerator for 15 minutes.
3. Combine radishes, cabbage, scallions and cilantro in a large bowl.
4. In a small bowl, combine sour cream, cayenne, remaining lime juice and salt. Pour mixture over vegetables and toss to coat.
5. Once fish has marinated, place baking dish in oven and cook fish 5-7 minutes until flesh is opaque and firm.
6. Heat tortillas on skillet, or spread evenly on baking sheet and place in oven for two minutes.
7. Divide fish evenly among tortillas and top with radish and cabbage mixture.